Ingredients
1/2 cup butter, softened1 cup packed brown sugar1/2 cup sugar1 large egg, room temperature2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 cup sour cream3 cups chopped fresh or frozen rhubarb, thawedTOPPING:1/2 cup chopped pecans1/4 cup packed brown sugar1 teaspoon ground cinnamon1 tablespoon cold butter
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
